Tuscan-Style Creamy Salmon (Print Version)
# Ingredients:
→ Vegetables & Herbs
01 -
223g cherry tomatoes
02 -
450g fresh spinach leaves
03 -
3 minced garlic cloves
04 -
6g of a mix of fresh basil and parsley
05 -
Lemon wedges to serve
→ Fish
06 -
Four salmon fillets (170g each)
→ Fats & Oils
07 -
45ml unsalted butter
08 -
30ml olive oil
→ Seasonings
09 -
Salt
10 -
Pepper
→ Dairy
11 -
125ml heavy cream
12 -
25g grated Parmesan cheese
# Instructions:
01 -
Heat the olive oil in a big pan over medium-high heat. Season the salmon fillets and cook for 6 minutes with the skin side facing up, then flip and cook for another 2 minutes. Set aside.
02 -
Melt the butter in the same pan. Add the minced garlic and let it cook for a minute, then toss in the sliced cherry tomatoes, and season with salt and pepper. Cook until the tomatoes soften up nicely.
03 -
Add the spinach to the pan and let it wilt down. Stir in the heavy cream, Parmesan, and fresh herbs. Cook on low heat for about 3 more minutes to thicken.
04 -
Put the salmon back into the pan, letting it simmer in the sauce for 3 minutes. Sprinkle some extra fresh herbs over the top and serve with a squeeze of fresh lemon juice.
# Notes:
01 -
You can make the sauce ahead of time and warm it up gently when needed.
02 -
Using heavy cream gives the sauce a richer and creamier texture.